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I had a bunch of pumpkin puree leftover that needed to be used and I figured that it was the perfect opportunity to make one of my favourite pumpkin dishes, pumpkin pie pancakes, and to update the photos for the recipe! Pumpkin pie pancakes are one of my favourites because they are so nice and light, fluffy, moist and tender and not only do they taste just like pumpkin pie but they are so quick and easy to make! I mean really, it is as simple as mixing the dry ingredients, mixing the wet ingredients, mixing them together and the cooking the pancakes! In the past I would normally have served these pumpkin pie pancakes smothered in maple syrup but more recently I have been liking the pumpkin and caramel flavour combo and since homemade caramel sauce is so easy to make that is the way that I went this time. One of the nice things about caramel sauce is that when it is cool it is nice and thick but if you warm it up a bit it becomes much more fluid, like a syrup, which is perfect for pancakes!

Oh, my! Pumpkin pie pancakes smothered in caramel sauce; it's just like having dessert for breakfast!

Directions

Mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves in a large bowl.

Mix the egg, milk, pumpkin puree, butter and brown sugar in another bowl.

Mix the dry ingredients into the wet ingredients.

Heat a pan over medium heat and melt a touch of butter in it.

Pour 1/4 to 1/3 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

Hey Kevin — we must be on the same wavelength. I recently did a post on pumpkin pancakes as well, but my version was gluten-free. I've never been here before and I love your blog! We're on the same wavelength with the chard as well. I throw raisins in everything including sauteed greens (cabbage too). I'll be back to visit again soon. Great photos, too. Take care and happy eating!Melissa

Reminds me of what I do when I make pumpkin pie: there is too much pie filling in one recipe for the pie shells I use (still haven't tried making shells from scratch) so I take the leftover filling, soak some bread in it, and make pumpkin-pie-French-toast.

Now that is inspired - I saw the pic on Tastespotting and HAD to come over and comment. Mashed pumpkin or butternut is just the best thing to have in the freezer as it can go into so many things. Definitely want to bookmark and try this :)

We made these! Delicious! We used whole wheat as instruacted but used barley flour instead of the white flour. The only other change was that we used honey instead of brown sugar. Otherwise we follwed the recipe. Turned out great! We made a double batch and ended up with 16 generous sized pancakes.

Thanks for the great recipe Kevin, can't believe it's taken me this long to get around to making them!!I've been feasting on them each morning this week:http://lalangostaymi.blogspot.com.es/2013/01/pumpkin-pie-pancakes.htmlx

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.